Ingredients
3/4 C lemon juice (4 lemons)
3/4 C olive oil
2 t kosher salt
1 t ground black pepper
1 T minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 lbs boneless chicken breasts
Satay Dip:
1 T good olive oil
1 T dark sesame oil
2/3 C diced red onion (1)
1 1/2 t minced garlic
1 1/2 t minced ginger root
1/4 t crushed red pepper flakes
2 T red wine vinegar
1/4 C light brown sugar,packed
2 T soy sauce
1/2 C smooth peanut butter
1/4 C ketchup
2 T dry sherry
1 1/2 t lime juice
Preparation
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
